Lunch Archives - Braes Bites

Summer Salad Recipe in a Jar (Honey Vinaigrette)

caitlinbrae — Thu, 28 Apr 2022 23:37:06 +0000

This summer salad recipe is made in a jar for an easy lunch! It is loaded with fresh ingredients making it perfect for warm summer time. With a few simple ingredients and a homemade honey vinaigrette you can make this easy salad.

Summer salad recipe

For all my salad lovers, I present you with this deee-lish summer corn salad. With fresh and peppery arugula and crisp summer veggies you really can’t go wrong with this recipe.

Summer is prime time for all the homemade veggie and fruit gardens. And it’s when have a plethora of fresh and in season produce on hand from our local farmers markets. So what better way to eat all those veggies than with this summer salad!

Some popular summer vegetables are cucumbers, tomatoes and corn (just to name a few). And what’s great about this recipe is that it’s so versatile. You can really add any veggies you like! The combination of the corn, cucumber, and tomato, work so nicely together but you can always add in whatever veggies you have on hand. Peppers or squash would both be great additions. Keep reading to find out all the ingredients we are working with.

Heres why you’ll love this summer salad recipe

This summer salad is tasty, fresh, and easy to make. Here are a few reasons why you will love it.

This summer corn salad is easy to make!

This salad has fresh and creamy mozzarella.

It makes the best lunch or grab and go lunch.

This recipe can be made with fresh or frozen corn.

It makes the perfect summer lunch idea!

Additionally, try this kale salad in a jar recipe for more salad inspiration.

Ingredients in summer salad

You will need a leafy green base, a few veggies, mozzarella, and eggs. Let’s break down the ingredients.

Arugula is a delicious and crisp leafy green. Arugula has a fresh and peppery flavor.

Veggies: Chopped onions, diced tomato, diced cucumbers, sliced avocado, and corn.

Fresh mozzarella adds flavor and protein!

Lastly, hard boiled egg to finish things off. The egg really brings all the ingredients together and pairs nicely with all the veggies.

Homemade dressing

Let’s make this easy homemade dressing! Making homemade vinaigrette is very simple. I don’t think people realize how easy it really is. Here are the ingredients that make up this dressing.

Olive oil
Apple cider vinegar
Honey
Dijion mustard
Garlic powder
Salt and pepper

How to make this summer lunch idea

This recipe makes two servings. However, you can scale back or scale up this recipe! If you’re sticking with two servings, grab two 32 ounce wide mouth mason jars or two salad bowls. If you’re storing the salads for a later date, add the salad into the mason jars! That way you can take them on the go or pack them in your lunch. If you’re going to enjoy this salad immediately, I recommend using salad bowls.

Firstly, assemble the salad. Add the cucumber, corn, onion, tomato, avocado, mozzarella and egg to the mason jars. Then add the arugula. Layering the salad this way will ensure the arugula does’t get soggy.
Now make the dressing! In a small container with a lid add all the dressing ingredients. Whisk until smooth and combined.
Store the mason jar salad and dressing in the fridge until ready to enjoy.
If you’re enjoying the salad right now top it with the dressing and dig in!

Substitutes and variations

Leafy greens. If you’re not a huge fan of arugula substitute in another lettuce like romaine or spinach.

Dressing. This salad is delicious with the honey vinaigrette! However, you can really use any dressing you love. I recommend using a fresh and light vinaigrette.

Chopped tomatoes. Instead of grape tomatoes you can use regular chopped tomatoes. But please note that the juices from the chopped tomatoes can make the salad soggy, especially if you’re storing it for a later date.

Eggs. Feel free to substitute the hard boiled egg for another protein source. Eggs are a great light and fresh protein source but you can also use grilled chicken or sliced turkey.

How to serve

Simply serve this salad for lunch or dinner. If you want to make this into a more filling dinner add an extra egg for more protein.

Scale up this salad and make a large serving as a side dish! You can easily double or triple this salad to make a large serving. Make the dressing on the side and bring it to a summer BBQ party. Add the dressing when it’s ready to be served.

Additionally, make a few more of these mason jar salads and store them in the fridge for the week. That way you always have an easy and wholesome lunch on hand.

Frequently asked questions

Does this recipe make a good side salad dish?

Yes 100%! You can bring this salad to a summer BBQ party or serve it along side your main dinner dish. Store the dressing separately and add the dressing when you’re ready to eat.

Can I double the dressing recipe?

Of course! Having extra dressing on hand is always a good idea. Simply double or triple the recipe and store it in an air tight or sealed container in the fridge.

Can I make this salad vegan or vegetarian?

Definitely. Omit the mozzarella cheese to make this salad vegan. Or you can use any dairy free cheese of your choice! To make this salad vegetarian you will have to omit the egg and the cheese. Add in some tofu or a vegan meat alternative to add some protein back into the salad.

Is this summer salad gluten free?

Yes it is! This salad doesn’t have any added grains so it is naturally gluten and grain free.

Other salad recipes you’ll love

Below are some other salad recipes you’ll love!

Lemon Kale Caesar Salad

Blackened Steak Salad

Strawberry Farro Salad

Chopped Salad with Chickpeas

Did you make this recipe

If you make this summer salad recipe, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

Summer Salad Recipe in a Jar (with Honey Vinaigrette)

Course dinner, lunch

Cuisine American

Keyword summer corn salad, summer lunch idea, summer salad, summer salad recipe

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 690kcal

Ingredients

1 cup cucumber diced
⅔ cup corn frozen microwave corn, or fresh cooked corn
½ cup chopped onion
½ cup tomato chopped
1 avocado diced
4 slices fresh mozzarella
2 hard boiled eggs
4 cups arugula

Homemade Honey Vinaigrette

2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp honey
2 tsp dijion
¼ tsp garlic powder
⅛ tsp salt and pepper

Instructions

Assemble the salads. Add the cucumber, corn, onion, tomato, avocado, mozzarella and egg evenly into the two the mason jars. Then add the arugula. Layering the salad this way will ensure the arugula does't get soggy.
Now make the dressing! In a small container with a lid add all the dressing ingredients. Whisk until smooth and combined.
Store the mason jar salad and dressing in the fridge until ready to enjoy.
If you’re enjoying the salad right now top it with the dressing and dig in!

Nutrition

The post Summer Salad Recipe in a Jar (Honey Vinaigrette) appeared first on Braes Bites.

Kale Salad Recipe in a Jar

caitlinbrae — Tue, 12 Apr 2022 08:56:00 +0000

This kale salad recipe is tasty and delicious. It’s packed with so many flavors and textures and is tossed in a delicious lemon vinaigrette. This salad in a jar makes the perfect grab and go lunch or dinner. You are going to love it!

Kale Salad Recipe

This kale salad recipe is loaded with so many wholesome ingredients and toppings. Starting with a delicious base like massaged kale really makes the options endless. This salad is topped with chicken, crunchy apples, fresh veggies, nuts, dried fruit and cheese. The combination of these ingredients comes together so nicely! This massaged kale salad is super tasty, made with just 9 ingredients, and is tossed in a homemade lemon vinaigrette dressing.

Here’s why you’ll love this kale salad recipe

Here are a few reasons why you’ll love this salad:

This salad makes the best make ahead meal or grab and go lunch.

It’s so easy to make!

This salad can be made dairy free by omitting the cheese.

Kale apple salad is loaded with fresh and wholesome ingredients.

This salad is gluten free.

It can be made in a large mason jar or a salad bowl.

Additionally, try this chopped salad recipe with chickpeas for more salad inspiration.

Salad ingredients

To make this kale salad recipe, you will need the below ingredients.

Kale, massaged in 1 tsp oil, 1 tsp lemon juice and salt. Massaging the kale is key so don’t skip this step.

Grilled chicken, seasoned. To add some protein to this salad, make sure you have cooked chicken on hand.

Apple, diced. Fugi, pink lady or honey crisp apples work well in this recipe.

Carrots, peeled and chopped. For some added crunch and flavor we’re going to add some carrots.

Avocado, diced. Avocado is always a good addition when it comes to salads. Not only does it at nutritional value and healthy fats but it also adds creaminess.

Pickled onions (1/2 cup acv, 1/2 cup water, 1/4 tsp salt, 1/2 tsp honey) How to make quick pickled onions is outlined below.

Slivered almonds add the best crunch and flavor.

Dried cranberries add perfect bites of sweetness and increased flavor.

Parmesan cheese is always a great addition to salads! Omit for dairy free.

Kale salad dressing ingredients

This homemade dressing requires just 5 ingredients.

Olive oil
Lemon juice
Honey
Dijon mustard
Salt and pepper

How to make

This recipe makes one individual kale salad in a jar but, feel free to scale it up and make more! It’s so versatile and can be made into a larger batch. Grab a large 32 ounce, wide mouth mason jar or a large salad bowl. Storing the salad in a mason jar is great to take on the go or save for a later date. If you’re going to enjoy the salad immediately I recommend using a large salad bowl.

When you’re ready to make the salad, gather the chopped kale. If you buy kale leaves, make sure to remove the steams and then finely chop the leaves. Now, in a large bowl, add the chopped kale, olive oil, lemon, juice and salt. Using your hands, massage the oil mixture into the kale. Massage for a minute or two. Kale has a tough texture, so finely chopping it helps minimize the toughness (plus it makes it much easier to eat)! And massaging the kale is another step to get tender and easy-to-chew lettuce.
Time to assemble the salad. Add the kale, chicken, apple, carrots, avocado, onions, almonds, cranberries and cheese to the mason jar.
Store the mason jar salad in the fridge until ready to enjoy.
If you’re enjoying the salad immediately, top it with the dressing and dig in!

How to make quick pickled onions

This recipe calls for pickled onions! And if you haven’t had them before you may be wondering what are quick pickled onions? They are simply sliced onions that are stored in a jar with a vinegar, water, salt and honey solution. You can really pickle any vegetables that you love. Just simply submerge the vegetables in the brine mixture and let them rest for 2 hours. Here are the ingredients we are working with.

Red onion
1/2 cup acv
~1/2 cup water
1/4 tsp salt
1/2 tsp honey

Let’s take a few minutes to break down the steps.

Fill up your 16oz mason jar about 3/4 of the with sliced onions
Add 1/2 cup apple cider vinegar and fill up the rest with warm water.
Add a sprinkle of salt and 1/2 teaspoon of honey. Mix Gently.
Put on the lid and let the jar sit at room temperature for an hour.
Then store the jar in the fridge for another hour.
Enjoy!

How to make kale salad dressing

Making this kale salad dressing could not be any easier! It only takes about a minute to whip up. All you really need is an oil, a vinegar and seasonings. Also, homemade dressings won’t have any added funky ingredients or preservatives. So you can feel good about adding it to your salads.

In a small jar or container, add all the dressing ingredients.

Using a fork or a small whisk, mix all the ingredients together.

Store the dressing in the fridge until ready to use.

Substitutes and variations

Lettuce. The base of this salad is massaged kale. However, feel free to use arugula, spinach, or butter lettuce. Any crispy, fresh lettuce will work!

Dressing. This salad pairs perfectly with the lemon vinaigrette however, feel free to use any dressing you love. I recommend using another vinaigrette or a store bought vinaigrette.

Omit the cheese for a dairy free salad. Or if you don’t like parmesan, feel free to use feta or goat cheese!

Make it crunchy. Add some more almonds and dried cranberries. Or add some other crunchy nuts like walnuts and cashews.

Other recipes you’ll love

If you love this recipe, certainly give some of these other salad recipes a try.

Chopped Salad Recipe with Chickpeas

Lemon Kale Caesar Salad

Blackened Steak Salad

Strawberry Farro Salad

Did you make this recipe

If you make this kale apple salad, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

Kale Salad Recipe in a Jar

This kale salad recipe is tasty and delicious. It is packed with some many flavors and textures and is tossed in a delicious lemon vinaigrette.

Course dinner, lunch

Cuisine American

Keyword kale apple salad, kale salad recipe

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 699kcal

Ingredients

2 cups kale massage in 1 tsp oil, 1 tsp lemon juice, and a pinch of salt
½ cup grilled chicken
½ apple diced
¼ cup carrots diced and chopped
¼ cup pickled onions steps outlined above in post!
½ an avocado
2 tbsp slivered almonds
2 tbsp dried cranberries
2 tbsp grated parmesan cheese

Homemade Vinaigrette

1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 tsp dijon mustard
⅛ tsp salt AND pepper

Instructions

Kale Salad

When you're ready to make the salad, gather the chopped kale. If you buy full kale leaves, make sure to remove the steams and then finely chop the leaves. Now, in a large bowl, add the chopped kale, olive oil, lemon, juice and salt. Using your hands, massage the oil mixture into the kale. Massage for a minute or two. Kale has a tough texture, so finely chopping and massaging it helps minimize the toughness (plus it makes it much easier to eat)!
Time to assemble the salad. Add the kale, chicken, apple, carrots, avocado, onions, almonds, cranberries and cheese to the mason jar.
Store the mason jar salad in the fridge until ready to enjoy.
If you’re enjoying the salad immediately, top it with the dressing and dig in!

Lemon Vinaigrette

In a small jar or container, add all the dressing ingredients.
Using a fork or a small whisk, mix all the ingredients together.
Store the dressing in the fridge until ready to use.

Nutrition

The post Kale Salad Recipe in a Jar appeared first on Braes Bites.

Chopped Salad Recipe with Chickpeas (in a jar)

caitlinbrae — Sun, 10 Apr 2022 19:44:40 +0000

This chopped salad recipe with chickpeas is so tasty, wholesome and easy to make. It has layers of kale, chickpeas, celery, tomatoes, salami and cheese. All of these ingredients come together so nicely. This salad can also be made ahead of time for an easy lunch or dinner.

Chopped salad recipe

Chopped salads are so refreshing and wholesome! This easy chopped salad has layers of kale, chickpeas, cheese and salami. If you like to meal prep or make meals ahead of time, you’re going to love this salad! You can make a few at the beginning of the week and have these jarred salads on hand for lunch. If you’re making these ahead of time, make sure to store the dressing separately in a small container.

What’s great about this salad is that it can be enjoyed so many different ways.

The most obvious way it can be enjoyed is for lunch and dinner!
It’s a great salad to pair with a grilled protein source (like steak, sausage, or chicken)
It can be brought to a BBQ as a delicious side dish.
You can bring it on a picnic!
It can be packed in a lunch box.

The options are endless! Here are a few other reasons why you’ll love it so much.

Why you’ll love this chopped salad recipe

Here are a few reasons why you’ll love this salad:

It’s easy to make!

It’s a great lunch meal prep or lunch on the go.

Salad with salami adds a nice salty punch.

This salad can be made dairy free.

This recipe is a low carb lunch idea.

Additionally, try this strawberry farro salad in a jar.

Ingredients in chopped salad recipe

To make this delicious salad, you will need the below ingredients.

Chickpeas, canned chickpeas drained and rinsed. Salads with chickpeas add a nice source of carbs and protein!
Celery, diced and chopped. Celery adds crunch, flavor and nutritional value.
Tomatoes, grape tomatoes work best. Tomatoes pair perfectly with the other ingredients in this salad.
Salami, sliced and chopped. Feel free to use another meat source if you prefer.
Mozzarella cheese, low moisture and shredded. Low moisture mozzarella is a bit more dense and tangier than traditional fresh mozzarella.
Chopped kale, massaged with olive oil and lemon juice, salt and pepper. Massaging the kale is key so don’t forget this step!

How to make

This recipe makes 3 servings! Grab three 32 ounce wide mouth mason jars. Storing the salads in mason jars is great when you want to save the salads for a later date. You can also use three large salad bowls if you’re enjoying the salad immediately.

Firstly, add the chickpeas, celery, tomatoes, salami, and cheese to the mason jars.
In a large bowl, add the chopped kale, olive oil, lemon, juice and salt. Using your hands, massage the oil mixture into the kale. Massage for a minute or two. Kale has a tough texture, so finely chopping it helps minimize the toughness (plus it makes it much easier to eat)! And massaging the kale is another step to get tender and easy-to-chew lettuce.
Add the kale to the mason jar along with the other ingredients.
Store the mason jar salad in the fridge until ready to enjoy.
If you’re enjoying the salad immediately, top it with the dressing and dig in!

Ingredients in homemade dressing

This recipe calls for an easy homemade dressing. Here are the ingredients we are working with.

Olive oil
Red wine vinegar
Dijon mustard
Oregano
Fresh garlic
Salt and pepper

How to make homemade dressing

Making homemade dressing could not be any simpler. And some people may not realize how easy it is to make! All you really need is an oil, a vinegar and seasonings. Also, homemade dressings won’t have any added funky ingredients or preservatives. So you can feel good about adding it to your salads.

In a small jar or container, add all the dressing ingredients.

Using a fork or a small whisk, mix all the ingredients together.

Store the dressing in the fridge until ready to use.

Frequently asked questions

What does kale taste like?

Kale is a delicious leafy green. It definitely has a different taste and texture than most mixed greens. It has a stronger and earthier flavor. It’s also slightly bitter, that’s why massaging the kale is so important. It helps cut down on the bitterness and add flavor through the olive oil and lemon.

Is kale good for you?

Yes! Kale is loaded with nutrients. It has many vitamins like vitamin A, C and K.

What is a jar salad recipe?

Simply, it’s a salad in a jar! A jarred salad is super easy to take on the go and is great to meal prep ahead of time. Make a few at the beginning of the week so you have an easy lunch on hand.

Can I use a different dressing?

Definitely! Feel free to use any dressing you prefer (I recommend using another vinaigrette!)

Substitutes and variations

Lettuce. If you’re not a fan of kale, give arugula, romaine or spinach a try.

Dressing. This salad pairs perfectly with the homemade garlic vinaigrette but feel free to use any dressing of your choice.

Omit the cheese. For a dairy free salad, omit the cheese or use your favorite dairy free cheese!

Meat. Feel free to substitute the salami for another protein source. Here are a few other meats that will work really well: grilled chicken, sliced turkey, sliced ham, or pepperoni.

Other recipes you’ll love

If you love this Italian chopped salad, certainly give some of these other salad recipes a try.

Lemon Kale Caesar Salad

Blackened Steak Salad

Strawberry Farro Salad

Did you make this recipe

If you make this easy chopped salad, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

Chopped Salad with Chickpeas (in a jar)

This chopped salad recipe with chickpeas is so tasty, wholesome and easy to make. It has layers of kale, chickpeas, celery, tomatoes, salami and cheese. All of thee ingredients come together so nicely. This salad can also be made ahead of time for an easy lunch or dinner.

Course Appetizer, dinner, lunch

Cuisine American

Keyword chopped salad recipe, easy chopped salad, italian chopped salad, salad with chickpeas, salad with salami

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 468kcal

Equipment

3 32 ounce wide mouth mason jars
OR salad bowls

Ingredients

Chopped salad ingredients

1 15 oz canned chickpeas drained (separated into 3 servings)
3 stalks celery chopped
¾ cup cherry tomatoes (¼ cup per serving)
12 slices salami chopped (4 slices per serving)
¾ cup shredded mozzarella cheese low moisture (¼ cup per serving)
3 large handfuls of chopped kale
1 tbsp olive oil
1 tsp lemon juice
¼ tsp salt

Homemade Dressing

¼ cup olive oil
2 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp dried oregano
1 clove fresh garlic
½ tsp salt and pepper

Instructions

Chopped Salad

Firstly, add the chickpeas, celery, tomatoes, salami, and cheese evenly into the 3 mason jars.
In a large bowl, add the chopped kale, olive oil, lemon, juice and salt. Using your hands, massage the oil mixture into the kale. Massage for a minute or two. This step is key as you want tender and easy-to-chew kale.
Add the kale to the mason jars along with the other ingredients.
Store the mason jar salad in the fridge until ready to enjoy.
If you’re enjoying the salad immediately, top it with the dressing and dig in!

Homemade Dressing

In a small jar or container, add all the dressing ingredients.
Using a fork or a small whisk, mix all the ingredients together.
Store the dressing in the fridge until ready to use.

Nutrition

The post Chopped Salad Recipe with Chickpeas (in a jar) appeared first on Braes Bites.

Baked Salmon with Coconut Rice

caitlinbrae — Mon, 28 Mar 2022 00:45:51 +0000

This baked salmon recipe is going to become your new favorite dinner! It uses minimal ingredients making it super easy to whip up. It’s paired with coconut rice, edamame, and Japanese BBQ sauce.

Baked salmon with coconut rice

Since it can be made pretty quickly, baked salmon makes the best weeknight dinner! Simply season the salmon, bake it in the oven, and bam you can have dinner in under 30 minutes. Not only is it easy to make, but it’s also packed with protein and healthy fats.

Salmon is also a very mild fish which makes it very versatile. Because of that, it can be made for the whole family! This baked salmon delivers tender and juicy salmon with a slight crisp. And when it’s paired with coconut rice + edamame + Japanese BBQ = drool worthy.

Below you will find the ingredients needed to whip up this recipe.

Easy baked salmon recipe ingredients

For this recipe, we will be working with 7 main ingredients.

Grab fresh or frozen salmon. But fresh works best!

Seafood seasoning, or your favorite seafood blend

White rice, jasmine or basmati

Canned coconut milk, full fat

Chicken Broth, or chicken bone broth

One bag of frozen edamame

Lastly, Japanese BBQ sauce (or favorite teriyaki sauce) make sure to use Japanese BBQ sauce and not regular bbq sauce. Japanese bbq sauce is made from soy sauce and a wide variety of spices.

Why you’ll love this easy salmon recipe

The combination of salmon, coconut rice, edamame, and Japanese BBQ sauce is truly amazing.

It’s packed with protein.

Seasoned salmon with veggies and rice is a family friendly meal.

Also, it can be made in under 30 minutes.

This recipe also makes a great meal prep dinner. Make it ahead of time and store it in the fridge for up to 3 days.

Benefits of salmon

Salmon is loaded many vitamins and nutrients! Here are a few quick benefits below.

It’s loaded with protein
A great source of vitamin b12
It’s low in saturated fats
It has nutrients like iron and potassium
Additionally, one 4 ounce serving is around 200 calories

How to make baked salmon

Baked salmon is very simple to make. Preheat your oven, grab your spices, and bam you’ll have baked salmon in no time. Follow the few simple steps below!

Preheat your oven to 400 degrees.
Line a baking sheet with parchment paper.
Season salmon with all purpose seafood seasoning.
Bake anywhere from 10-20 minutes depending on the thickness of your salmon. The internal temperature should reach 145 degrees. Make sure you insert the probe in the thickest part of the salmon.

How to make coconut rice

Since we are serving the salmon with rice, I have outlined how to make it below. Now if you’re wondering if coconut rice is easy to make, the answer is yes! Just follow the 4 simple steps below. Or you can find the full recipe here!

STEP 1

Firstly, add the coconut milk and chicken broth in a medium pot on the stove over medium heat.

STEP 2

Secondly, bring the liquid to a boil and add in the rice. Lower the heat to medium/low.

STEP 3

Thirdly, let the rice continue to simmer. Continue to let the rice simmer, stirring a couple times every minute.

STEP 4

After 10 minutes you will notice that most of the liquid will have evaporated or been absorbed. Continue to stir for another minute or two or until the rice reaches a consistency of your liking. The whole process will take 11-14 minutes.

How to make this whole recipe

This whole recipe has 4 main steps and they are outlined below!

Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper. Add the salmon and season the salmon with all purpose seafood seasoning or seafood seasoning of choice. Cook salmon in the oven at 400 degrees for about 15-20 minutes or until the internal temperature reaches 145 degrees.

Meanwhile, make the coconut rice. Over medium heat, add the coconut milk and chicken broth in a medium pot. Bring the liquid to a boil and add in the rice. Lower the heat to medium/low. Let the rice continue at a strong simmer. Continue to let the rice simmer, stirring a couple times every minute. Cook for 10 minutes total or until the rice reaches a consistency of your liking.

Heat the edamame. Heat the edamame in the microwave or on the stove.

Assemble. Grab 4 bowls, add a large spoonful of coconut rice to each, add the heated edamame, a serving of salmon, and top it with a drizzle of Japanese BBQ sauce. Enjoy!

Japanese BBQ sauce

If you’re wondering what Japanese BBQ sauce is, look no further (and if I must note, don’t get it confused with regular BBQ sauce lol). Japanese BBQ sauce is made from a mixture of soy sauce and seasonings. It has a similar consistency to regular BBQ sauce and is closer in taste to a teriyaki sauce.

Frequently asked questions

Is salmon good for you?

Yes! Salmon is loaded with protein, healthy fats, and is a great source of potassium. Also, it has a good source of vitamin B12.

How to bake salmon?

Baking salmon is very simple. Preheat your oven, line a baking sheet with parchment paper, season the salmon, and bake it at 400 degrees.

How long to bake salmon at 400 degrees?

Salmon times vary depending on the thickness of the salmon. Typically, it can take between 10-20 minutes (usually closer to 20 minutes for a thicker piece of salmon). You want the internal temperature to reach 145 degrees.

Is salmon good with vegetables?

Salmon pairs perfectly with vegetables, hence the edamame in this recipe. Feel free to omit the edamame and use broccoli or zucchini instead!

How to store cooked salmon?

If stored properly, baked salmon will last for up to 3 days in the fridge.

Other easy dinner recipes you’ll love

If you love this salmon and coconut rice, definitely give these other recipes a try.

Healthy Street Corn Pasta Salad

Greek Chicken Meatballs with Lemon Orzo

One Pot Mac and Cheese

Coconut Rice Recipe

If you do give this recipe a try, please let me know! Please leave a comment with a star rating below. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes!

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Baked Salmon with Coconut Rice

This baked salmon recipe is going to become your new favorite dinner! It uses minimal ingredients making it super easy to whip up. It's paired with coconut rice, edamame, and Japanese BBQ sauce.

Course dinner

Cuisine American, Japanese

Keyword baked salmon, easy salmon recipe, salmon and coconut rice, salmon and rice, seasoned salmon

Prep Time 5

Cook Time 25

Servings

Calories 336kcal

Ingredients

1 lb salmon
3 tsp seafood seasoning I recommend Emerils seafood seasoning, Chef Paul seafood magic, or an all purpose seafood seasoning
1 cup dried white rice, jasmine or basmati or follow the Coconut Rice Recipe
1 cup canned full fat coconut milk
2 cups chicken broth
1 bag frozen edamame
japanese BBQ sauce I recommend Bachans brand

Instructions

Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper. Add the salmon and season the salmon with all purpose seafood seasoning. Cook for about 15-20 minutes or until the internal temperature of the salmon reaches 145 degrees.
Meanwhile, make the coconut rice. Over medium heat, add the coconut milk and chicken broth to a medium pot. Bring the liquid to a boil and add in the rice. Lower the heat to medium/low. Let the rice continue at a strong simmer. Let the rice continue to simmer, stirring a couple times every minute as you don't want the bottom to burn. Cook for about 10-12 minutes total or until the rice reaches a consistency of your liking. *See notes for additional instructions*
Now, heat the edamame in the microwave or on the stove.
Time to assemble! Grab 4 bowls, add a large spoonful of coconut rice to each, add the heated edamame, a serving of salmon, and top it with a drizzle of Japanese BBQ sauce. Enjoy!

Notes

Rice tips:

Full coconut rice recipe can be found here: Coconut Rice

Let the rice simmer, stirring a couple times every minute. You must stir it frequently as the liquid will start to absorb and evaporate so you don’t want the bottom to burn.
After 10 minutes you will notice that most of the liquid will be gone. Continue to stir for another minute or two or until the rice reaches the right consistency.
If the rice seems to dry add a splash more chicken broth. Continue to cook until absorbed. If the rice is still too wet, continue to simmer until all the liquid is absorbed.

Nutrition

The post Baked Salmon with Coconut Rice appeared first on Braes Bites.

Coconut Rice Recipe (Easy and Delicious)

caitlinbrae — Sun, 27 Mar 2022 13:16:00 +0000

This coconut rice recipe is slightly savory, with a slight hint of sweetness. It only takes 3 simple ingredients, can be made in under 15 minutes, and makes the perfect side dish. If you like sticky white rice definitely give this coconut rice a try.

Coconut rice recipe

This delicious coconut rice recipe is just for you! It’s fool proof, super easy make, and totally delicious. What’s great about this recipe is that it makes perfect rice on the stove. You don’t need a rice cooker, just a medium pot and your stove.

So how do you make this plan rice so tasty that you’ll want it straight from the pan? Did you guess canned coconut milk? Ding ding dingggg! Adding canned coconut to rice is a quick way to add tons of flavor.

Coconut rice recipe ingredients

You only need three ingredients!

White rice, jasmine or basmati work best

Canned coconut milk, full fat

Chicken broth, or chicken bone broth

Why you’ll love coconut sticky rice recipe

Coconut stick rice is the best! Here are a few reasons why you’ll love it.

It doesn’t have any added sugar like other recipes.

This rice has the best sticky consistency.

It makes the perfect side dish!

Coconut sticky rice is the best paired with seasoned salmon!

It’s slightly savory but has a small hint of sweetness.

Tips and tricks

Here are a few tips and tricks to ensure you make the best coconut rice!

Bring the the liquid to boil before adding the rice. This will ensure the rice doesn’t get mushy or cook too quickly.

If you’re reheating the coconut rice a few days later, it may become a little dry. Add a few tablespoons of water or extra coconut milk when you reheat the rice on the stove or in the microwave.

Use chicken broth along with the coconut rice for extra flavor!

Stir frequently. Make sure you stir the rice frequently while it starts to cook. Liquid will start to absorb and evaporate so you don’t want the bottom to burn.

Another item to note, rinsing the rice before cooking is not necessary

What is the best ratio of water to to rice?

There are few ratios that work really well when it comes to making coconut sticky rice. We don’t want soggy rice, rice that’s too mushy, or rice that’s dry. Below you’ll find a combination that turns out great every time.

1 cup of rice + 3 cups liquid

Another item to note is that you’ll want to stick with canned coconut milk and chicken broth for the liquid. Please don’t use water! Otherwise your rice will lack flavor.

How to make

One of the great things about this asian coconut rice recipe is that it’s so quick to make. It requires just a few minutes of preparation and 12 minutes of cooking time!

STEP 1

Firstly, add the coconut milk and chicken broth in a medium pot on the stove over medium heat.

STEP 2

Bring the liquid to a boil and add in the rice. Lower the heat to medium/low.

STEP 3

Let the rice continue a strong simmer. Stir frequently. Continue to let the rice boil, stirring a couple times every minute.

STEP 4

After 10 minutes you will notice that most of the liquid will have evaporated or been absorbed. Continue to stir for another minute or two or until the rice reaches a consistency of your liking.

Frequently asked questions

Is coconut rice good?

Yes it’s delicious! It’s a fun twist on traditional plain white sticky rice. It has enhanced flavor and makes the perfect slide to a wide variety of protein choices.

What does coconut rice taste like?

Coconut rice has a slight savory taste with a hint of sweetness. It has a subtle coconut flavor that’s not overpowering. It pairs perfectly with a wide variety of main dishes.

How long does coconut rice last?

This coconut rice recipe can last for up to 5 days. However, I find it best when enjoyed within 3-4 days.

How do you reheat rice?

Add a few tablespoons of water or extra coconut milk when you reheat it on the stove or in the microwave.

What is the best white rice to use?

For this recipe, I recommended using jasmine rice or basmati rice. Both of these rices results in the best texture.

How to enjoy coconut rice

While this coconut rice recipe is delicious on it’s own. Definitely give some of these other variations a try.

On its own. This recipe is delicious on it’s own!

Along side a protein source. Add a delicious protein source like chicken or salmon.

Topped with salt and pepper. For enhanced flavor, add a sprinkle of salt and pepper on top of your individual serving.

A variety of seasonings. Add a sprinkle or garlic powder, onion powder or paprika.

Other easy dinner recipes you might like

The best way to enjoy this coconut rice is with baked salmon. So definitely give this recipe a try!

Healthy Street Corn Pasta Salad

Greek Chicken Meatballs with Lemon Orzo

One Pot Mac and Cheese

Hamburger Pasta

One Pot Protein Pasta (with Green Beans and Parmesan)

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Coconut Rice Recipe (Easy and Delicious)

This coconut rice recipe is slightly savory, with a slight hint of sweetness. It only takes 3 simple ingredients, can be made in under 15 minutes, and makes the perfect side dish. If you like white sticky rice definitely give this coconut rice a try.

Course dinner, lunch

Cuisine American, Japanese

Keyword coconut rice recipe, coconut sticky rice, salmon and coconut rice

Prep Time 2

Cook Time 12

Servings

Calories 170kcal

Ingredients

1 cup dried jasmine or basmati rice
1 cup canned full fat coconut milk
2 cups chicken broth

Instructions

Over medium heat on the stove, add the coconut milk and chicken broth in a medium pot.
Bring the liquid to a boil and then add in the rice. Lower the heat to medium/low.
Bring the rice continue to a strong simmer. Continue to let the rice simmer, stirring a couple times every minute. Stir frequently as the liquid will start to absorb so you don't want the bottom to burn.
After 10 minutes you will notice that most of the liquid will be gone. Continue to stir for another minute or two or until the rice reaches the right consistency.
If the rice seems to dry add a splash more chicken broth. Continue to cook until absorbed. If the rice is still to wet, continue to simmer until all the liquid is absorbed.

Notes

*If you’re reheating the coconut rice a few days later, it may become a little dry. Add a few tablespoons of water or extra coconut milk when you reheat the rice on the stove or in the microwave.

*Enjoy the coconut rice with baked salmon!!

Nutrition

The post Coconut Rice Recipe (Easy and Delicious) appeared first on Braes Bites.

Tuna Melt Recipe (Easy, Protein Packed)

caitlinbrae — Fri, 18 Mar 2022 17:57:46 +0000

This tuna melt recipe is toasted on crispy bread, has a mild tuna salad center, and is topped with fresh tomatoes and melted cheddar cheese. Even if you aren’t a huge tuna fan, don’t shy away. You’re going to love this easy sandwich recipe!

Tuna melt recipe

If you’re looking to switch up your sandwich game, look no further. This easy sandwich idea makes the perfect lunch or dinner. Even if you aren’t a huge tuna fan, don’t shy away from this recipe! The combination of all the ingredients creates a very mild tuna sandwich with a slight tang.

What’s great about this recipe is you can just make the tuna salad if you aren’t in the mood for a full sandwich. It is so versatile and can be enjoyed in any which way. You can proceed with making the best tuna melt OR enjoy just the tuna salad with some crackers, carrot and celery sticks, over a bed of lettuce, or even on its own!

In under 10 minutes you can make this recipe and serve your whole family. Or you can make one sandwich and save the left overs for the rest of the week. This healthy tuna salad makes the best meal prep and can be saved for up to 3 days! Now let’s dive into the main ingredients.

Ingredients in this tuna melt recipe

This recipe requires simple ingredients and a few simple steps to prepare. Here are the ingredients we are working with:

For this recipe we will use two 5 ounce cans of tuna.

Greek yogurt and mayo help combine all the ingredients together.

Both onion and celery add crunch and flavor.

Garlic powder, dijon mustard, lemon juice and pepper help kick up the flavor profile.

Lastly, we have the additions: toast, butter, freshly shredded cheddar cheese, and tomato.

Best tuna melt recipe

So what makes the best tuna melt recipe? Firstly, the combination of mayo and greek yogurt creates the best combination. It lightens up this recipe, adds protein, and creates a creamy texture.

The lemon juice adds a little citrus punch and kicks up the flavor profile.

And dijon mustard is another great addition as it adds a hint of spice, tang, and sharp flavor.

The sandwich bread you use can be a total game changer. Definitely try to use any fresh sandwich bread you like! I prefer using a fresh sough dough bread or a rustic loaf. Using high quality bread ingredients really makes this sandwich the best.

Below are a few other reasons why you’ll love this recipe!

Why you’ll love this tuna melt

This sandwich is packed with protein so it will leave you feeling fueled and full for the afternoon ahead.

It uses freshly shredded cheddar from a block of cheese.

This greek yogurt tuna salad makes this sandwich a healthier option.

It’s so easy to make!

This tuna melt recipe is great for a small crowd as it makes 4 sandwiches.

How to make a tuna melt sandwich

STEP 1

Firstly, make the healthy tuna salad. Combine the tuna, greek yogurt, mayo, onion, celery, garlic powder, dijon mustard, lemon juice and pepper in a medium bowl. Mix to combine. Set it in the fridge to chill while you gather the other ingredients.

STEP 2

Meanwhile, grab the bread, shred the cheddar cheese, and slice the tomato. Now, butter one side of the bread and turn it butter side down.

STEP 3

Now add a layer of tuna salad (on the non buttered side).

STEP 4

Add a layer of tomatoes.

STEP 5

Add a layer of cheese.

STEP 6

Top the sandwich with the other slice of buttered bread (butter side up). Warm the griddle and cook the first side of the tuna melt for 3-4 minutes until golden brown.

STEP 7

Carefully flip the sandwich (hold it together as you flip so the cheese and tomatoes don’t fall out). Toast the other side on the griddle for another 3-4 minutes.

STEP 8

Slice and enjoy!

Helpful tips and variations

Use a block of cheddar cheese and slice it with a grater. I find that freshly sliced cheese tastes way better than buying it already shredded in the bag.

A fresh loaf of bread or sour dough bread work best for this tuna melt. Or instead of the bread, make tuna melt lettuce wraps! Use large romaine lettuce leaves and add a layer of tuna, then top it with tomato and cheese.

Lightly butter each side of the sandwich to ensure you get a nice crisp and crunch.

Use canned tuna in water. I find the consistency of canned tuna in water to work best with this recipe. If you used canned tuna in oil make sure you drain it really well.

Finely slice the tomatoes so they fit nicely on the tuna melt.

If you have left over tuna salad, store it in an air tight container in the fridge. Eat it for lunch for the next few days!

For an added crunch and crisp add in 1/4 cup of finely chopped apple (granny smith or gala apple works best!)

Other easy dinner recipes you’ll love

If you love this tuna melt recipe, definitely give these other lunch and dinner recipes a try.

Lasagna Skillet Recipe

One Pot Mac and Cheese

Blackened Steak Salad

Greek Chicken Meatballs with Lemon Orzo

Turkey Sandwich Recipe

Did you make this recipe?

If you do give this tuna melt sandwich a try, please let me know! I really love hearing from you and seeing what you make. It would mean so much to me if you would please leave a comment with a star rating below. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes!

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Tuna Melt Recipe (Easy, Protein Packed)

This tuna melt recipe is toasted on crispy bread, has a mild tuna salad center, and is topped with fresh tomatoes and melted cheddar cheese. Even if you aren't a huge tuna fan, don't shy away. You're going to love this easy sandwich recipe!

Course dinner, lunch

Cuisine American

Keyword best tuna melt recipe, healthy tuna salad, tuna melt, tuna melt recipe, tuna melt sandwich, tuna salad with greek yogurt

Prep Time 10

Cook Time 10

Servings

Calories 455kcal

Ingredients

Healthy Tuna Salad

2 5 oz cans of tuna drained
¼ cup plain greek yogurt
¼ cup mayo
½ cup yellow onion finely chopped
1 stalk celery finely chopped
1 tsp garlic powder
1 tsp dijon mustard
1 tsp lemon juice
½ tsp pepper

Additions

8 slices of nice sandwich bread I like sour dough bread, rustic bread, or whole grain loaf
1-2 tbsp butter
2 large beef steak tomatoes sliced
1 cup freshly shredded cheddar cheese from a block of cheese

Instructions

Start off by making the tuna salad. Drain the tuna. Ccombine the tuna, greek yogurt, mayo, onion, celery, garlic powder, dijon mustard, lemon juice and pepper in a medium bowl. Mix to combine. Set it in the fridge to chill while you gather the other ingredients.
Grab the bread, shred the cheddar cheese, and slice the tomato. Butter one side of the bread and turn it butter side down.
Now add a layer of tuna salad.
Add a layer of tomatoes.
Add a layer of cheese.
Top the sandwich with the other slice of buttered bread. Warm the griddle and cook the first side of the tuna melt for 3-4 minutes until golden brown.
Carefully flip the sandwich (hold it together as you flip so the cheese and tomatoes don't fall out). Toast the other side on the griddle for another 3-4 minutes.
Repeat until you have 4 sandwiches. Slice and enjoy!

Nutrition

The post Tuna Melt Recipe (Easy, Protein Packed) appeared first on Braes Bites.

Blackened Steak Salad (Pear, Arugula, Goat Cheese)

caitlinbrae — Wed, 09 Mar 2022 02:23:25 +0000

This blackened steak salad takes your normal salad to the next level. It is loaded with steak, mixed greens, goat cheese, pears, clementines, and pecans!

Blackened Steak Salad

Ever have those days where you a craving a delicious, crisp, and wholesome salad? (Honestly, who wants a salad with just lettuce? Boringgggg).

Loaded salads are a must and this steak salad will become your new favorite recipe.

This recipe came about when my mom told me about a steak salad she had at a local restaurant. It had delicious blackened steak on top of crispy mixed greens. But, she wished it had a crunchiness factor and additional toppings rather than just the steak and lettuce. We definitely need more from a salad than just steak and lettuce – you feel me?

So, I knew I had to recreate this salad but it make it 10x times better! And this steak salad recipe is just that.

Why you’ll love this steak salad

It is refreshing and wholesome!

Oranges add a delicious citrus zing.

This salad has the perfect amount of crunch and crisp in every bite.

Also, it has creamy goat cheese!

Blackened flank steak adds protein.

Additionally, try this lemon kale caesar salad for some more salad inspiration.

Ingredients in blackened steak salad

Here are the ingredients we are working with:

Arugula and spinach make the base of this salad.

Blackened flank steak is the protein source!

Butter adds flavor and helps season the steak.

The blackened seasonings we will be using are: Paprika, Cayenne pepper, Onion powder, Garlic powder, Salt, Pepper, Basil, Oregano

Last but certainly not least, the topping! Pear, goat cheese, pecans and mandarin oranges are the toppings that will accompany the salad.

How to prepare the meat

Making blackened flank steak is pretty simple if you ask me. Here are a few tips:

Firstly, let the steak rest at room temperature for 30 minutes.
Secondly, using a sharp knife, cut small slivers into the meat. Cut in the direction of the grain of the meat.
Thirdly, dip the flank steak in the melted butter.
Next, add the seasoning mix onto the steak.
Lastly, cook in a skillet or large pan. Cook about 4-5 minutes a side. Cook to 130 degrees if you like medium rare. Be careful to not over cook as flank steak can become pretty tough.

How to make the blackened seasoning

Blackened seasoning is a combination of seasonings you probably already have on hand. Also, this recipe makes a large amount so you will likely have some left over.

Paprika
Cayenne pepper
Onion powder
Garlic powder
Salt
Pepper
Basil
Oregano

How to make homemade balsamic vinaigrette

Homemade dressing is super easy. I don’t think people realize how easy it really is! We are going to whip up this dressing in under 3 minutes.

Olive oil
Balsamic vinegar
Apple cider vinegar
Honey
Dijion mustard
Salt
Pepper
Dried thyme
Garlic clove

Simply whisk all the dressing ingredients in a small container. Set aside until ready to use!

Frequently asked questions

What type of lettuce can I use?

Feel free to use any lettuce or mixed greens that you like. I like using a combination of spinach and arugula.

Can I use different cheese?

Definitely! Try substituting in feta cheese instead of the goat cheese. However, please note that this will change the flavor profile of this salad.

What type of dressing can I use?

If you don’t feel like whipping up this homemade dressing, use a store bought vinaigrette! Any balsamic, citrus, or fruit vinaigrette will work.

Can I use another try of steak?

Yes! Feel free to use any cut of steak you prefer. Just note that the cooking times and cooking methods can change depending on the cut of meat.

Other salad recipes you’ll love

If you’re a salad love, certainly give these other salad recipes a try.

Did you make this recipe?

I hope you make this recipe. It seriously makes the best lunch or dinner!

Also for some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Blackened Steak Salad (Pear, Arugula, Goat Cheese)

This blackened steak salad takes your normal salad to the next level. It is loaded with steak, mixed greens, goat cheese, pears, clementines, and pecans!

Course dinner

Cuisine American

Keyword arugula salad, blackened flank steak, Blackened steak salad, pear salad, steak salad

Prep Time 15

Cook Time 15

Servings

Calories 558kcal

Ingredients

Blackened Steak

1 lb flank steak
4 tbsp butter or ghee melted
1 tbsp paprika
2 tsp cayenne pepper, garlic powder and onion powder
½ tsp salt, pepper, dried basil, and dried oregano

Candied Pecans

1 cup pecans

Balsamic Dressing

⅓ cup olive oil
¼ cup balsamic vinegar
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
1 clove garlic minced
¼ tsp salt, pepper and dried thyme

Salad

8-10 cups arugula or spinach or combination of both
4 oz goat cheese
1 cup pecans
3 chopped pears
5 mandarin oranges or clementines

Instructions

Homemade Balsamic Dressing

Simply whisk all the dressing ingredients in a small container. Set aside until ready to use!

Blackened Steak

Let the steak rest at room temperature for 30 minutes.
Using a sharp knife, cut small slivers into the meat. Cut in the direction of the grain of the meat.
Now dip the flank steak in the melted butter. Add the seasoning mix on both sides. (This seasoning makes a good amount so you will likely have some left over.
Preheat a large skillet or pan. Cook the steak about 4-5 minutes a side. Cook to 130 degrees if you like medium rare or cook to your liking (if you over cook the flank steak it can become pretty tough).

Salad Assembly

Grab 5 large plates or 5 large bowls. Distribute the mixed greens, steak, goat cheese, pecans, pears and oranges evenly.
Top each salad with dressing and enjoy!

Nutrition

The post Blackened Steak Salad (Pear, Arugula, Goat Cheese) appeared first on Braes Bites.

Lemon Kale Caesar Salad (Healthy, Roasted Chickpeas)

caitlinbrae — Tue, 01 Feb 2022 16:51:43 +0000

The best lemon kale caesar salad! This salad is full of finely shredded kale, buttery croutons, roasted chickpeas, parmesan cheese, and a delicious homemade caesar dressing.

Kale caesar salad

Traditionally, caesar salad is make with chopped romaine hearts! But, this recipe is made with kale! Kale is so tasty and is such a fun twist on a traditional caesar salad. With that being said, feel free to use any greens you prefer!

For this kale caesar salad, you’ll want to finely chop the kale. Kale has a tough texture, so finely chopping it helps minimize the toughness (plus it makes it much easier to eat)! Massaging the kale is another step needed to get tender and easy-to-chew lettuce. Massage the kale with a tablespoon or olive oil and lemon juice until soft and wilted. This step is key!

Let’s take a few minutes to break down the ingredients.

Ingredients in lemon kale caesar salad

With just 6 ingredients you can whip this salad. Here are the ingredients we are working with.

Kale is the base of this salad. Make sure it is chopped with most of the stems removed.

Olive oil and lemon are used to massage the kale. This will help break down the kale and make it nice to eat. Massaging the kale is a key step!

The canned chickpeas are roasted so they are crisp and crunchy. They add the perfect crunch along with the croutons. They are also a great source of vitamins, minerals and fiber.

Parmesan cheese is a must in caesar salad! Use freshly grated or shredded parmesan.

Pick your favorite bread to make the croutons. I recommend using a rustic loaf! But any of your favorite breads will work. The croutons will be roasted with the chickpeas for the ultimate crunch.

Why you’ll love the lemon kale caesar salad

This salad is so delicious! Between the crunchy croutons and zesty lemon kale, you can’t go wrong. Here are a dew reasons why you’ll love it so much.

Lemon kale caesar salad is so easy to make.

It is tossed in a delicious healthy homemade caesar dressing.

This recipe is loaded with buttery croutons and roasted chickpeas.

Kale caesar salad makes the perfect lunch of dinner.

It is the perfect base for a variety of protein add ins, like chicken or salmon!

What you’ll need for healthy homemade caesar dressing

Instead of buying caesar dressing at the store, make this homemade caesar dressing! It is incredibly easy to make, tastes much better than store bought, and doesn’t have any added processed ingredients. Since it only takes a few minutes to make

Plain greek yogurt and mayo make the base of this dressing.

Shredded parmesan cheese adds texture and flavor into the dressing.

Olive oil, Worcestershire sauce, lemon juice, anchovy paste and Dijon mustard are all key in making a classic caesar dressing.

Here are the seasonings we are working with: garlic powder, salt and pepper. They all add the perfect about of flavor and spice.

Why do you massage the kale?

The point of massaging kale is to help break down the tough structure. It helps give kale a softer texture and makes it much easier to eat. Also, the addition of olive oil and lemon juice gives the kale a nice zing! Massaging the kale only takes a minute or two and it is definitely necessary so don’t skip this step.

Also, if you don’t like a lot of lemon, start out by just adding about a teaspoon. You can always add more! Usually1/2 of a small fresh lemon will do.

How to make this kale caesar salad recipe

Follow the few steps below:

Firstly, roast the chickpeas and croutons. Grab a large baking sheet. Toss the chickpeas with olive oil, garlic powder salt and pepper. Bake at 425 for 20 minutes. Then add the buttered bread and bake for another 10 minutes.

Secondly, massage the kale. While the chickpeas and bread are roasting. Massage the kale with 1 tablespoon of olive oil and juice from 1/2 a lemon.

Then make the dressing. Add all the dressing ingredients into a medium size bowl. Mix until combined and refrigerate until ready to use.

Lastly, assemble the salads. In a large bowl, combine all the ingredients: kale, chickpeas, croutons, and cheese. Then gently toss to coat the salad with the healthy homemade caesar dressing.

How to make croutons

Making croutons just requires a few simple steps. In this recipe, we are going to be making the croutons and crunchy chickpeas together.

To start, toss the chickpeas with one tablespoon of olive oil and season with garlic powder, salt and pepper.

Bake at 425 for 20 minutes.

Now it’s time for the croutons!

Add the rustic buttered bread to the baking sheet along with the chickpeas.

Bake for another 10 minutes.

And bam, that’s it!

You’ll have crispy croutons and crunchy chickpeas in under 30 minutes.

Variations and substitutes

Salad. While this recipe calls for kale, other mixed greens can be used as well. Feel free to try spinach, romaine or arugula. All of these leafy greens are delicious and will work well in this recipe.

Dressing. This recipe calls for a home dressing but feel free to use store bought to save time.

Parmesan. Freshly grated parmesan works best! Feel free to use shredded or grated.

Other recipes you’ll love

If you love this chickpea caesar salad, definitely give these other recipes a try:

Lemon Kale Caesar Salad

Blackened Steak Salad

Strawberry Farro Salad

Best Easy Meatball Recipe

Best Veggie Burger Recipe

Crispy Buffalo Tofu Salad

Did you make this recipe?

I hope you love this lemon kale caesar salad as much as I do! Please leave me a rating and a review down below. I can’t wait to see what you make! For more recipe inspiration follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

Lemon Kale Caesar Salad (Healthy, Roasted Chickpeas)

The best lemon kale caesar salad! This salad is full of finely shredded kale, buttery croutons, roasted chickpeas, parmesan cheese and a delicious homemade caesar dressing.

Course dinner, lunch, Main Course

Cuisine American

Keyword chickpea caesar salad, kale caesar salad, kale caesar salad recipe, lemon kale caesar salad

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 390kcal

Ingredients

Salad Ingredients

6-8 cups kale chopped or shredded
¼-½ fresh lemon
2 tbsp olive oil separated
1 15oz can chickpeas drained
½ tsp garlic powder, salt and pepper
4 slices bread of choice
1 tbsp butter
½ cup parmesan cheese for sprinkling on the salad

Healthy Homemade Caesar Dressing

½ cup plain greek yogurt
½ cup mayo
⅓ cup shredded parmesan cheese
1 tbsp worcestershire sauce
1 tbsp anchovy paste
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp garlic powder
½ tsp salt and pepper

Instructions

Preheat your oven to 425 degrees. Grab a large baking sheet and line it with parchment paper. Toss the chickpeas with one tbsp of olive oil and the garlic powder, salt and pepper. Bake for 20 minutes. Then add the buttered bread and bake for another 10 minutes.
While the chickpeas are roasting. Massage the kale with the other tablespoon of olive oil and juice from ¼-½ a lemon (depending how much lemon you like). Set aside.
Now make the dressing. Add all the dressing ingredients into a medium size bowl. Mix until combined and refrigerate until ready to use.
Time to assemble the salads. In a large bowl, combine all the ingredients: kale, chickpeas, croutons, and parmesan cheese. Then gently toss to coat the salad with the healthy homemade caesar dressing.
Enjoy!

Nutrition

The post Lemon Kale Caesar Salad (Healthy, Roasted Chickpeas) appeared first on Braes Bites.

Big Mac Salad Recipe (Keto Friendly)

caitlinbrae — Mon, 31 Jan 2022 00:39:30 +0000

This big mac salad recipe is a must! No need for a big mac when you can make this delicious, juicy, loaded big mac salad recipe.

What is a big mac salad?

So what is a big mac burger? A big mac is loaded with two beef patties, sauce, shredded lettuce, cheese, pickles and onions.

A big mac salad is just that but with no bun! Grab a large bowl, add the base of lettuce, and top it with the beef, dressing and toppings. It’s that easy!

Growing up, my family and I always had salads before dinner. It was like we had a salad appetizer every night and a it was a great way to get in our greens. Lol!

So if you’re looking to change up your salad game, whip up this big mac salad recipe!

Why should I make this big mac bowl?

You’re going to love this big mac bowl! It is so easy to make and tastes just like a big mac without the bun.

This big mac salad recipe is keto friendly!

It makes the perfect lunch or dinner.

This recipe is great for when you’re craving a burger but want a healthier option.

Big mac bowls are so easy to make.

Big mac salad recipe ingredients

This big mac salad is so easy to make! You will need the below ingredients:

Ground beef: I like to use lean ground beef, 90/10

Seasonings: Salt, pepper, garlic powder

Mixed greens: Use any mixed greens you prefer like spinach, romaine, iceberg, etc!

Toppings: Onions, pickles or pickle relish, cheddar cheese

Big mac sauce recipe

Looking to make an easy big mac sauce recipe? Look no further! This healthy big mac sauce recipe is so easy to whip up and tastes so much better than store bought.

You will need the below ingredients to make this healthy big mac sauce recipe!

Plain greek yogurt
Mayo
Pickle relish
Yellow mustard
Ketchup
Seasonings: garlic powder, onion powder, paprika

Sauce for this keto big mac bowl

How do you make the sauce for this keto big mac bowl? Follow the few simple steps below!

Get all your ingredients: greek yogurt, mayonnaise, relish, mustard, ketchup, garlic powder, paprika and onion powder.

Grab a medium bowl. Mix all the sauce ingredients in a medium bowl until combined.

Set in the fridge. Set the dressing in the fridge until your ready to make your salads!

What makes this big mac salad recipe healthy?

This salad is served on a big bed of lettuce. Use any greens you love! For this recipe I use a combination of romaine, ice burg and spinach. They all add a nice crunch!

The big mac sauce is made up of a majority of plain Greek yogurt. Greek yogurt is very high in protein, low in calorie, and is an excellence source of calcium. I love adding it to my recipes whenever possible!

How to make big mac salad

This recipe makes enough for four to five salads salads. Also, you will likely have enough dressing left over so, store it in an airtight container for left overs!

Firstly, cook the ground the beef in a large pan over medium heat. Add the seasonings and cook until fully cooked through. Set aside while you prepare the rest of the ingredients.

Now make the sauce. In a medium bowl, add all the dressing ingredients. Mix to combine.

In a large bowl, combine all your salad ingredients: lettuce, cheese, onion, pickles, and beef. Then gently toss to coat the salad with the homemade sauce.

Enjoy!

Other dinner recipes you’ll love

If you enjoyed this big mac salad recipe, definitely give these recipes a try!

Apple Turkey Burgers

Greek Chicken Meatballs with Lemon Orzo

Best Easy Meatball Recipe

Dairy Free Hamburger Pasta

Did you make this big mac bowl?

If you made this big mac bowl I would really love to hear your feedback. I love hearing from you! Please leave a rating and comment down below.

Share a picture of what you make and tag me on instagram @braesbites!

Big Mac Salad Recipe (Keto Friendly)

This big mac salad recipe is a must! No need for a big mac when you can make this delicious, juicy, loaded big mac salad recipe.

Course dinner

Cuisine American

Keyword big mac bowl, Big mac salad, big mac salad keto, big mac salad recipe

Prep Time 5

Cook Time 10

Servings

Calories 470kcal

Ingredients

Ground Beef

1 pound ground beef I like 90/10
1 tsp of each: garlic powder, salt, and pepper

Sauce

½ cup plain greek yogurt
¼ cup mayo
¼ cup pickle relish
2 tbsp yellow mustard
2 tbsp ketchup
½ tsp of each: garlic powder, onion powder, paprika

Salad Ingredients

6-8 cups mixed greens I use iceberg and romaine and spinach
1 cup shredded cheddar cheese
½ cup onion finely diced
½ cup pickles or pickle relish

Instructions

Cook the ground the beef in a large pan over medium heat. Add the seasonings and cook until fully cooked through. Drain excess fat if necessary. Set aside while you prepare the rest of the ingredients.
Now make the sauce. In a medium bowl, add all the dressing ingredients. Mix to combine.
In a large salad bowl or in 4 individual bowls, combine all your salad ingredients: lettuce, cheese, onion, pickles, and beef. Then gently toss to coat the salad with the homemade sauce.
Enjoy!

Nutrition

The post Big Mac Salad Recipe (Keto Friendly) appeared first on Braes Bites.

The Best Turkey Pesto Flatbread Sandwiches

caitlinbrae — Tue, 19 Oct 2021 08:00:00 +0000

Turkey pesto flatbread sandwiches make the perfect lunch or dinner! This sandwich has delicious layers of turkey, pesto, mozzarella, tomato and arugula.

Ingredients needed for turkey pesto flatbread sandwiches

Mini naan flatbread, or any flat bread of choice

Your favorite store bought pesto, or homemade pesto!

Tomatoes, I use beef steak tomatoes!

Sliced mozzarella

Natural sliced deli turkey

Arugula

Why you’ll love these turkey pesto sandwiches

Firstly, they are so easy and quick to make.

Secondly, turkey pesto sandwiches are loaded with flavor.

Also these sandwiches are family friendly!

Additionally, they are perfect to make for a large group.

Finally, turkey pesto sandwiches can be made gluten free.

What kind of pesto can I use?

These sandwiches will taste delicious with either homemade pesto or store bought pesto.

If you have the time, whip up your own homemade pesto! You won’t regret it.

These easy pesto turkey bowls have an easy homemade pesto that I always make.

I have also shared the easy pesto recipe below. I love having pesto on hand to add to salads, wraps or sandwiches.

Just add all the ingredients below to a high speed blender. That’s it!

1 cup fresh basil
2 cloves garlic
2 tbsp pine nuts
1/4 cup shredded parmesan cheese
1/4 cup olive oil

Tips for making best turkey pesto sandwich

Serve this sandwich up immediately! It is best when the bread is toasted and slightly warm.

Use fresh, all natural sliced turkey with no added preservatives.

I find that large beef steak tomatoes are the best tomatoes to use for sandwiches!

If you’re short on time, use your favorite store bought pesto.

Lastly, sprinkle the arugula with a pinch of fresh ground pepper for an added flavor kick.

Other lunch and dinner recipes you’ll love by Brae’s Bites

If you love these healthy turkey pesto sandwiches, definitely try some of my other favorite recipes below!

Crispy Buffalo Tofu Salad

Cannellini Bean Veggie Burgers

One Pot Protein Pasta

BBQ Cheddar Jalapeño Turkey Burgers

The Best Turkey Pesto Flatbread Sandwiches

Turkey pesto flatbread sandwiches make the perfect lunch or dinner! This sandwich has delicious layers of turkey, pesto, mozzarella, tomato and arugula.

Course dinner, lunch

Cuisine American

Keyword easy flat bread sandwich, easy sandwich recipe, italian sandwich, turkey and arugla sandwich, turkey pesto flatbread, turkey pesto mozzarella sandwich, turkey pesto sandwich

Prep Time 5

Cook Time 0

Total Time 5

Servings

Calories 442kcal

Ingredients

8 mini naan flatbread I use the naan rounds, or use any flat bread or bread of choice
1 jar of your favorite store bought pesto or homemade pesto!
2 beef steak tomatoes sliced
8 slices of fresh mozzarella
1 lb sliced natural deli turkey
2 cups fresh arugula

Instructions

Start out by lightly toasting your flat bread or bread of choice
Spread a layer of pesto on both sides of the toasted bread
Then top it with a sliced tomato, sliced mozzarella, deli turkey and arugula
Add the other half of flatbread on top and enjoy!

Nutrition

The post The Best Turkey Pesto Flatbread Sandwiches appeared first on Braes Bites.